This stroganoff steak sandwich recipe is a continuation of the ultimate holiday meal which begins with this tomato bisque recipe, which you’ve gotta check out if you want your holiday meal to be complete. ;)

You’ll also be able to read a little more about how this recipe was selected for Betty’s Cook Nook plus learn about the photographer who took the picture of the 1970s Christmas family below.

foodie tips ~

♥ I was a little bummed when I started this recipe then discovered the meat needed to marinate overnight. Turns out it was well worth the wait. The flavor was delicious. I hope you agree!

♥ Any recipe where the first ingredient is beer is dyn-o-mite! Add sour cream and you’re taking your tastebuds on a one way trip to Fantasy Island.

♥ I’m a Texan. So in the ingredient ranges noted below, I always round UP.

♥ The bread. At the store I was in a flurry and forgot to pick up some french bread. I used some thin sliced white I had loitering in the pantry and still loved this sandwich. Use your favorite sliced bread and you’ll be AOK. I promise.

♥ I prefer these sandwiches warm. If you follow the original recipe they are likely to be room temperature cool. Either way, you win.

♥ Some people cry over spilled milk. When I later realized I forgot to butter my bread I have to admit a few sniffles were born.

1. Place the steak in a shallow dish. Combine the first 5 ingredients above and pour this marinade over the steak. Cover and refrigerate overnight.

2. The next day … drain the steak and broil it 3 inches from the heat for 6 minutes on each side for medium rare in an electric oven (gas boiling tips here) or until its the desired degree of doneness. Slice across the grain in thin slices and set aside. Keep warm if you can.

3. Combine the butter, paprika and salt in a skillet. Add the onions and cook them until they are transparent then set aside.

4. Combine the sour cream and horseradish in a saucepan. Place over low heat, stirring until warm.

5. Place some onions on the buttered bread, top with a few steak slices then a dollop of your sour cream mixture. You can smear your dollop on top of your sandwich. I left mine a dollop for photo-taking purposes. Add a dash more paprika on top and you’re ready to dive in!

Yield: About 4-6 servings

Here’s a scan of the original recipe! Note the missing Apple Cider recipe (how could they?!). No worries – I have a substitute recipe coming soon.